Sunday, October 10, 2010

Salted Butter Caramel Ice Cream

Many of you know of my journey to make ice cream without an ice cream maker. This ice cream was not as smooth and creamy as when we made the swiss rolls, but it did have praline mixed in which affected that. This is a David Lebovitz creation, but don't worry, someday I will make up my own recipes for ice cream. It's really not that hard. Also this took forever to freeze, while stirring it every hour (except when I slept of course, it didn't even freeze over night!). I blame the salt.

The one change I made here was instead of making the salt praline, I used some almond praline that I had lying around and added a little salt to it (the almond praline was maybe 1/3 cup ground almonds and a cup of sugar melted, following the same technique he described minus what I used to coat some cookies that did not come out well. It made this ice cream taste even more like toffee, which it very much does. It's like eating toffee in ice cream form. Here's the recipe link. Genius.

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About Me

Being a grad student gives me some cooking challenges that aren't usually tackled by any sorts of culinary advice columns. I cook for one and have limited freezer space. I'm on a budget, but I don't want to eat like a college student (while I love pasta and eggs, I don't want to eat them for every meal). I like to get creative with what I cook, but often find myself sticking by old staples. I also work very hard to eat healthy, balanced meals, but this too can be hard with a crowded refrigerator.
On the other hand, I do other things. One important one is study. I've created a second blog for my own purposes of learning algebraic geometry and topology as well as the material that will be on my comprehensive exams. You probably don't want to read this one and I don't blame you.